Sweetpotato Chorizo Hash With Eggs Food

CHORIZO AND SWEET POTATO HASH

Steps:

• Cut the sweet potato into ¼-½ inch dice and finely chop the green onions (green + light green parts).
• Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Toss to coat, then cook for 5 minutes, stirring occasionally, until just beginning to soften.
• Add the green onions and cook for an additional 5 minutes.
• Once the potatoes are tender, add the chorizo. Cook for 2 minutes or until cooked through. Add the maple syrup and cinnamon, and season with salt as needed. Stir to combine.
• Make two wells in the hash and crack an egg into each. Cook the eggs to your liking - we cover our skillet with a lid for about 2 minutes to make sunny side up eggs.
• Serve & enjoy!

SWEET POTATO CHORIZO HASH

Steps:

• Heat a large cast iron skillet over high heat with 2 tablespoons oil. Add the onions and spices and saute until translucent and soft, about 5 minutes.
• Add green chilies and chorizo to the pan and stir to combine. Let the chorizo brown, about 4-5 minutes.
• Reduce heat to medium and add in the sweet potato and stir to combine. Pour in 1/4 cup of water and cover to steam the potatoes. This will take about 10 minutes. Uncover and stir every few minutes to loosen up the bits on the bottom.
• Make the crema by blending the ingredients together. If it's a bit thick add in water a tablespoon at a time until it reaches your desired consistency.
• Once the potatoes are soft make little divots in the hash and crack in the eggs. Cover and cook another 3-5 minutes until the whites are set but the yolks are still runny.
• To serve top with desired toppings

CHORIZO & SWEET POTATO HASH

Steps:

• In a large skillet over medium-high heat, add the ground chorizo and brown (about 6 - 8 minutes). When browned, transfer the sausage to a bowl and set aside. Leave the fat from the chorizo in the skillet.
• Add the extra virgin olive oil, chopped onions, chopped peppers, and diced sweet potatoes to the same skillet. Cook for 12 - 15 minutes or until the potatoes and vegetables are tender. Make sure to stir occasionally.
• Add the minced garlic, paprika, Italian seasoning, ground sage, and chili powder. Mix until fully combined.
• Add chorizo and spinach or kale. Cook for another 8 - 10 minutes, or until chorizo is fully cooked. Make sure to stir occasionally.
• Add the chicken or vegetable stock or broth. Cook until the liquid evaporates (about 2 minutes).
• Season the hash to taste with kosher salt and ground black pepper. Remove from the heat. If using eggs, fry up 4 - 6 eggs in a separate skillet to serve on top of the hash. Serve hot and enjoy!

SWEET POTATO AND CHORIZO HASH

Steps:

• Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
• Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

SWEET POTATO, CHICKPEA & CHORIZO HASH

Steps:

• Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
• Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.